Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and orange blossom in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture, add in the chopped dried apricots and gently fold to distribute.

Drop the batter onto sheet pans lined with parchment paper using a small cookie scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden and set. Cool completely.